don't know where this recipe originated, just that it's been around my family for a long time. a very different method of making an icing, however, if you don't like the traditional powdered sugar ones, this is very light & doesn't taste as sweet. it is
this is now one of my favorite chocolate frostings. i got it from "the chocolate cake mix doctor" by anne byrn. i have made a few changes to the recipe. actually, i didn't have the 1 cup of semisweet chocolate chips that the original recipe called for. le
yummmmmy! my amish mother-in-law shared this passed-down-the-generations recipe, and it is amazing! hard to beat - and goes well with almost any flavor of cake! enjoy!
this is from bakespace.com, and was submitted by holly. the quote is her remarks about this cake. read them carefully, and be forwarned! "everyone knows of the passion-inciting properties of chocolate. and the caffeine in coffee has been show to increa
this is the easiest dessert you can ask for and everyone loves it! 4 ingredients and simple to make! it's delicious and kids love it! prep is less than 10 min, but allow 8 hours to chill in order for wafers to be soft. for anyone that doesn't like che
nutty carrot cake, a favorite of nuclear and civil engineers from bechtel power corp., the makers of hoover dam. serves 16 or 8 that are hungry.
the best icing for a cake. recipe from www.dyannbakes.com site is no longer so need to put it up here so i don't lose it! http://youtu.be/ubbormwcfnc
if you want to prepare ahead an easy and delicious cake to serve in a special party, this is it. enjoy it.
this is a modification to gluten free chocolate cake (http://www.food.com/recipe/gluten-free-chocolate-cake-224448) previously posted. i added a layer to make it big, adjusted ingredients to be more allergy friendly and made a chocolate mousse filling bet
great, easy frosting for a devil's food cake
this is my personal, never before published version of the 'famous dick's burnt almond cake' from dick's bakery in san jose, ca. i was not as impressed as some by the original- i did, however, taste potential. after several months of testing, this is the
this is mary todd lincoln's recipe for vanilla almond cake - 150 years ago! --with a classic 7-minute frosting.
this is one of my favorite chocolate cake recipes. it's got just the right chocolatiness flavor and crumb. the frosting is absolutely "great"!
this is so simple and so good, not just as frosting either!! i am a recently diagnosed diabetic with a gigantic sweet tooth, so i am always looking for goodies. i was sitting around bored and craving something sweet one day and this is what happened. this
entered for safe-keeping. from melissa winner, gulfport, ms, as entered in cuisinart stand mixer competition, and later entered on food network's ultimate recipe showdown as ruby red grapefruit cake. i prefer a glaze such as this on my bundt cakes, so no
fantastic chocolate cake recipe! i found this advertised on a parkay box, bought the box of margarine and tried the recipe. everyone who tasted it has asked for the recipe! it's easy and not too sweet. i use real butter for the margarine, but you can use
a low-sugar, allergy free alternative to powdered sugar frosting. add almond or coconut extract for extra flavor. from cooking free
a cream cheese frosting with a little extra something, this frosting is paticularly good on carrot cake. recipe originally posted on allrecipes.com
its like peanut butter frosting, but with almond butter instead. i suppose it would be good on cake, but i've only eaten it on toast.
in case you can't tell, i like almonds. you might not need all 5 cups of confectioner's sugar. just follow your instincts. you want it spreadable, but not too thick.
this is great on spice cake, carrot cake, banana cake or top a chocolate cake. this works nice on slightly warm cake so it is absorbed into the cake. can be doubled if you want to frost a 2 layer cake!
elegant, but so easy dessert.
chocolate, almond, & coconut make up this 2 layer cake. one layers is the coconut layer and the other is chocolate almond. this is made for a crowd. you can make the whole cake or just each layer. if baking both cakes at once be sure to rotate them in the
from "17 and baking" - http://17andbaking.com/2010/03/19/17-and-baking-turns-one/
making almond paste is so simple and to me it tastes fresher than any you can buy
you can make special varieties with different flavors by replacing all or some of the almonds with hazelnuts, peanuts, or walnuts.
marzipan, cover cakes with it, make biscuits with it (roll it up in cookie dough), make animals with it, eat it with a spoon. save any left over in the fridge in a glass bowl covered with cling film.
i ran out of confectioners sugar for my bundt cake so i improvised this recipe . i found that i used about half of the recipe fro 1 bundt cake.
this is really easy to make for all of you who buy your own. and lots of people already have the ingredients in their cabinets. also, because you are the one making it you can add more of less chocolate depending on your personal tastes.
this is my mother's base recipe for dutch almond spice, the stuff that goes into speculaas.
this is a dessert for a special occasion! it looks good, and it smells good, ...it is good! i used up some amaretto that i'd had for ages. now, i get asked for it, so i had to buy another ameretto! oh well!
i found the basis for this frosting through another members post. (recipe #41923) i tweaked it to make it what i wanted that day, but it is so easily changed to make the smoothest, creamiest, buttery frosting i have ever had! and its easy!!!! the first ti
this is a very easy to make, but super yummy icing. i found it on the back of a powdered sugar bag i had in my pantry. enjoy!
this is one of my favorite cakes ever! if you don't own four 9-inch layer cake pans, you'll need to bake these in shifts. do not use grape jell-o mix!
a yummy strawberry flavored frosting that is light and goes great on angel food cakes!
fill and frost a carrot cake with this! or use as a dip for fruit!
this cake is out of this world! i got everyone hyped about it when i spoke of making it for my mom's birthday. this recipe calls for store-bought lemon curd but i like to use bev's lemon curd recipe!
this is a good all purpose chocolate frosting. it comes from the anne of green gables cookbook by kate mac donald.
this is a delicious apple pie filling and easy too! from the ball blue book of canning. prep time includes peeling and slicing apples.
an easy to make from scratch applesauce dump cake. you can mix it in the baking pan or in a bowl if you prefer. optional serving suggestions are included. the spiced dusting sugar is also good on french toast. i often double the dusting sugar recipe to ke
this recipe is from martha stewart kids magazine, and is used as a filling for the cakes in recipe #. i made a half sized version of the cakes, so i only made a half recipe of this. this also made for good baby food. :) this is the darker orangey stuff
not your typical
a delicious frosting for any carrot cake recipe #19884. i like to make mine white, but in the chicago area you often see it tinted pink.
use this icing to cover peachtree street gingerbread cake(recipe #459977)! this recipe comes from the "gone with the wind cook book - famous southern cooking recipes". there is a note in the foreward which i love: "gone with the wind told of a style of
my mother got this recipe from her sister viv, don't know where she got it, but i love it. it is not too sweet, is soooo creamy smooth. i always loved it when mom made it on a cake for strawberries. i still use it, and love it on a butter pecan cake, i am
these are billowy, irresistible coconut cupcakes with a coconut cream cheese frosting. just the thing to have when you really need a coconut fix. the recipe is adapted from auntie em's, (auntieemskitchen.com) a hundred year old restaurant located in th
this lovely dessert would have been the featured pastry at "jause" --a lovely old german/austrian custom of pausing in the afternoon for cake and coffee and conversation. prep time does not include time for cooling the torte layers.
a frosting just like the bakeries use on their cakes and there is no refrigeration required--it may be kept for 3 months covered in the refrigerator just bring to room temperature before using. recipe yields 8 cups of frosting. you will love this!
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